Chocolate & Vanilla Custard Cakes

Custard was a must have and one of my absolutely favourites while growing up! Just thinking about creamy dreamy vanilla and chocolate custard makes my stomach growl! So when I found out that I can make a much healthier and vegan version of the traditional custard, I had to try it! And, to my surprise, it’s extremely easy to make and super delicious. Hence I developed these cute little two-layered custard cakes and topped them with delicious coconut whipped cream (can’t go wrong with that, right?). If you like custard, you’ll love these! 🙂

If you decide to give these chocolate & vanilla custard cakes a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) on Instagram! I love seeing what you come up with. Cheers and enjoy!

To prepare the crust, place all the ingredients into a bowl and mix together with your hands until you get a sticky dough.

Grease or line your muffin tins/moulds and divide the dough into equal parts. Press each ball of dough into the muffin mould with your fingers and make sure to also press the dough up on the sides.

Place in the oven for 5-10 minutes (depending on how crunchy you want the crust).

In the meantime, prepare the custard layer. For the chocolate custard, first place the soy milk, maple syrup and cacao in a sauce pan on medium heat. Combine with a spatula until all the cacao has dissolved. Add the tapioca flour and agar agar and bring to a boil, while stirring. Continue stirring and boil for 10 seconds, until it gets custardy.

Take it off the heat and pour into the crusts until half full. Repeat the same step with the vanilla custard.

Place the cakes into the fridge and let them cool down. In the meantime, prepare the coconut whipped cream, by simply mixing all ingredients together in a chilled bowl.

Place into a pipping bag and apply on top of the cakes. Sprinkle with cacao powder and fresh berries and serve!

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